Strawberries are one of the first fruits to appear in the Northeast markets, and when they arrive, we can’t get enough of them. They are great simply eaten out of hand or stirred into fruit salads, but tossed with a bit of sugar and spooned over tender biscuits and lightly sweetened cream … heaven. Make this recipe for dessert, or do like I do and serve for breakfast (I won’t tell).
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
In Season Strawberry Shortcake – Everyday Food with Sarah Carey

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